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Half an Hour to Producing Tasty Butternut squash and chickpea curry

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Butternut squash and chickpea curry

We hope you got benefit from reading it, now let's go back to butternut squash and chickpea curry recipe. To cook butternut squash and chickpea curry you need 21 ingredients and 8 steps. Here is how you cook that.

To make an unforgettable Butternut squash and chickpea curry, here are the ingridients needed:

  1. You need 1 of medium butternut squash.
  2. Provide 3 of bell peppers (any colors you like).
  3. Get 2 tins of chick peas.
  4. Take 2 of large white onions.
  5. Prepare 2 of red chillies.
  6. Prepare 1 stalk of lemon grass.
  7. Use 1 bunch of coriander.
  8. Take of Thumb sized piece fresh ginger.
  9. Use of Garlic paste (or 2 cloves fresh garlic ground to a paste).
  10. Take of Onion powder.
  11. You need of Garlic powder.
  12. Take of Curry powder.
  13. You need of Chilli powder.
  14. You need of Ground cumin.
  15. Use of Non smoked paprika.
  16. Prepare of Dried mixed herbs.
  17. Get of Ground coriander.
  18. Take of Salt.
  19. Provide of Ground black pepper.
  20. You need 1 of vegetable stock pot or stock cube.
  21. Prepare 3 tins of chopped tomatoes.

After readying the ingridients, next you are good to prepare your 5-star Butternut squash and chickpea curry by following the instructions below:

  1. Take the skin off the butternut squash, chop into small pieces and set aside. Butternut squash is a hard vegetable so don't make the pieces too big or they'll take a very long time to cook..
  2. Slice the peppers into rings and then chop the rings into quarters. Set aside..
  3. Finely chop the white onions. In a large pot put a bit of oil and then add the onions. But don't turn the heat on yet..
  4. Very finely chop the chillies, lemon grass and coriander stalks (save the leaves for later). And grate the piece of ginger..
  5. Turn the heat on under the onions and fry until they start to soften. Then add the butternut squash, peppers, chillies, lemon grass, coriander stalks and ginger. Mix well..
  6. Then add 1 tsp onion powder, 1/2 tsp garlic powder, 2 heaped tsp curry powder, 2 heaped tsp ground cumin, 1 tsp paprika, 2 tsp dried mixed herbs, 1-2 tsp chilli powder (depends how much heat you want, remember you already have fresh chillies in there), 1 tsp ground coriander, 1/2 tsp salt, a good amount of ground black pepper and the vegetable stock pot or stock cube. Mix very well..
  7. Add the chickpeas and tomatoes, mix well again. Put the lid on the pot, turn down to low and simmer for 1 hour. Or until you can easily cut through the butternut squash with a spoon..
  8. Chop the coriander leaves and add them to the curry. Mix well and serve. We eat this curry with lime and coriander rice, but you can eat it with whatever you want..

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. This Thai inspired curry is a great meal to make ahead and is very simple.

Recipe : Butternut squash and chickpea curry

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